AIP,  Cookies,  Dessert,  Grain-free,  Holiday,  Recipes,  Vegan

Winter Gingerbread Cookies | A Holiday Favourite!

The Christmas holidays are not complete for me without gingerbread cookies. My first year on the Autoimmune Protocol was definitely a bit tough without them! I was determined to never go another Christmas without them again, so say hello to the magical, incredibly delicious, AIP-friendly Winter Gingerbread Cookies!

Winter Gingerbread Cookies

It was very important to me to achieve the taste and consistency of the gingerbread recipe I grew up making every Christmas. I love a gingerbread with a bit of bite, so if you want something more subtle, you can reduce the spices by about half.

The thin cookies shown in the photos results in a fairly crispy cookie in about 10-15 minutes of baking. Store them on a plate or in a glass dish covered with a clean towel to keep them from going soft. If you prefer a softer cookie, roll the dough a little thicker and watch the cook time. Storing your gingerbread in a closed tin or glass tupperware should keep them soft.

Winter Gingerbread cookies
I highly encourage you to taste the dough before you bake so that you can tweak the sweetness and spice to your own preference!

Winter Gingerbread Cookies

Makes approx 2 dozen medium-sized cookies

1/2 c. palm shortening or softened coconut oil
1/3 c. brown sugar (or 1/4 c. maple syrup)
2 Tbsp applesauce
3/4 c. molasses (I prefer blackstrap)
2 1/4 c. flour (+ a little more if too wet)
      Option 1 – 3/4 c. coconut flour + 1 1/2c. tapioca starch
      Option 2 – 1 c. cassava flour + 3/4 c tapioca starch + 1/2 c. coconut flour
1 Tbsp ginger
2 tsp cinnamon
1 tsp nutmeg (mace for AIP)
1/2 tsp each: baking soda, salt, cloves

Mix ingredients wet to dry, mixing the dough thoroughly before deciding if you require a little extra flour. You should end up with a thick, malleable, and slightly sticky dough. Cover the bowl with a clean towel and place in fridge for 30 minutes – this will stiffen up the dough a bit and make it much easier to roll out and work with.

Roll portions of the dough out between parchment, wax paper or silicone mats – thicker for soft cookies and thin for crispy (see notes above). Use cookie cutters or trace shapes for a building project! If desired, decorate with dried fruit, orange peel, or coconut sprinkles (see photos below).

Bake on a cookie sheet at 350F for 10-20 minutes (depending on size and thickness). Cool on a rack or directly on the pan. Once cool, eat as is, or use your favourite icing to decorate!

I hope you are able to enjoy these lovely cookies as a holiday treat with your friends and families this season – and may I say, these go splendidly with a glass or two of eggnog (or “eggless nog“).

Merry Christmas + Happy Holidays from New Moon Holistic!

Winter Gingerbread Cookies


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